Fine Dining Manager

Position Summary

The Fine Dining Manager is responsible for managing all front-of-house operations with particular interest paid to the supervision of front-of-house employees and their commitment to providing impeccable service. The Restaurant Manager sets the vibe for the dining experience at the restaurant through positive, professional interactions with guests and employees.

Duties and Responsibilities:

• Supervises and coordinates employee responsibilities to ensure that the restaurant is running efficiently and profitably.

• Ensures cleanliness of front-of house areas, and the entire venue.

• Maintain professional appearance standards as directed in the Employee Handbook.

• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.

• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.

• Participates in growth opportunities and employee development of all front-of-house employees.

• Coaches FOH staff as needed and assists in their professional development.

• Responsible for the scheduling of assigned department.

• Possesses knowledge of all front-of-house job duties.

• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

• Responsible, with Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.

• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.

• Possesses in-depth knowledge of all food and beverage menus.

• Communicates clearly and concisely with back-of-house employees/management during service

• Oversees that all opening and closing duties are completed up to company standard.

• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.

• Attends, leads, participates in any training sessions, department meetings, or pre-service meetings.

Our Ideal Candidate:

• Minimum 2-years’ experience as a Restaurant Manager in full service, moderate to high volume restaurants. 

• Proficient with computers (Microsoft Products), POS and technology.

• Must be organized, self-motivated, and proactive with a strong attention to detail.

• Strong interpersonal skills and financial acumen

• Professional verbal and written communication with guests, employees, vendors, and ownership. 

Certifications Required

• Certification relating to Alcohol Awareness (TIPS/SIPS for example)
• Food Handling Safety certification

Physical Demands and Work Environment

• Must be able to stand, walk, lift and bend for extended periods of time.

• Must be able to bend and lift up to 50 lbs.

• Role may include job duties or tasks requiring repetitive motion.

• Role may include exposure to hot kitchen elements or cleaning materials.

• Must be able to work and remain focused in a fast-paced and ever-changing environment.

• Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Position Summary

The Fine Dining Manager is responsible for managing all front-of-house operations with particular interest paid to the supervision of front-of-house employees and their commitment to providing impeccable service. The Restaurant Manager sets the vibe for the dining experience at the restaurant through positive, professional interactions with guests and employees.

Duties and Responsibilities:

• Supervises and coordinates employee responsibilities to ensure that the restaurant is running efficiently and profitably.

• Ensures cleanliness of front-of house areas, and the entire venue.

• Maintain professional appearance standards as directed in the Employee Handbook.

• Anticipates and accommodates needs of guests while providing professional and exceptional service to ensure guest satisfaction.

• Protects establishment, guests, and employees by adhering to and overseeing that the Department of Health and company sanitation standards are followed.

• Participates in growth opportunities and employee development of all front-of-house employees.

• Coaches FOH staff as needed and assists in their professional development.

• Responsible for the scheduling of assigned department.

• Possesses knowledge of all front-of-house job duties.

• Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

• Responsible, with Executive Chef, for maintaining the venue’s monthly Profit & Loss statement standards.

• Oversees that the venue is compliant with all federal, state, and local laws and regulations and company policies.

• Possesses in-depth knowledge of all food and beverage menus.

• Communicates clearly and concisely with back-of-house employees/management during service

• Oversees that all opening and closing duties are completed up to company standard.

• Oversees the replacement or repair of all breakage or damage of equipment, furniture, or other company property.

• Attends, leads, participates in any training sessions, department meetings, or pre-service meetings.

Our Ideal Candidate:

• Minimum 2-years’ experience as a Restaurant Manager in full service, moderate to high volume restaurants. 

• Proficient with computers (Microsoft Products), POS and technology.

• Must be organized, self-motivated, and proactive with a strong attention to detail.

• Strong interpersonal skills and financial acumen

• Professional verbal and written communication with guests, employees, vendors, and ownership. 

Certifications Required

• Certification relating to Alcohol Awareness (TIPS/SIPS for example)
• Food Handling Safety certification

Physical Demands and Work Environment

• Must be able to stand, walk, lift and bend for extended periods of time.

• Must be able to bend and lift up to 50 lbs.

• Role may include job duties or tasks requiring repetitive motion.

• Role may include exposure to hot kitchen elements or cleaning materials.

• Must be able to work and remain focused in a fast-paced and ever-changing environment.

• Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.